Robinson Cake Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam
• 1/2 cup shredded coconut
• 1/2 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed for 2-3 minutes, or until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually stir in the dry ingredients, alternating with the milk and vanilla extract, until a batter forms.
6. Pour half of the batter into the prepared pan.
7. In a small bowl, mix together the raspberry jam and shredded coconut. Spread the mixture evenly over the batter in the pan.
8. Pour the remaining batter over the jam and coconut mixture, and spread it out evenly with a spatula.
9. Sprinkle the sliced almonds on top of the batter, and press them slightly into the surface.
10. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Verdict:

This Robinson cake is a delicious treat that is sure to please anyone with a sweet tooth. The combination of raspberry jam and shredded coconut adds a fruity, tropical flavor to the classic vanilla cake, while the sliced almonds provide a crunchy texture. Whether served as a dessert or an indulgent snack, this cake is sure to impress.

Serving Suggestions:

Serve slices of Robinson cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. For a lighter option, pair with fresh berries or a fruit salad. Enjoy with a cup of hot tea or coffee for a cozy afternoon snack.